High Protein Spicy Thai Noodle Bowl
Fuel your body and satisfy your taste buds with this High Protein Spicy Thai Noodle Bowl, a boldly flavorful and nutrient-packed dish perfect for lunch or dinner. Featuring tender rice noodles, crispy golden tofu, and a colorful array of stir-fried vegetables, this bowl comes alive with a zesty homemade peanut sauce infused with soy sauce, sriracha, ginger, and lime juice. Quick to prepare in under 35 minutes, it’s a balanced meal brimming with protein, vibrant veggies, and a satisfying mix of crunchy toppings like roasted peanuts and fresh cilantro. Whether you're craving a health-conscious meal or want to indulge in Thai-inspired spice, this recipe delivers bold flavors and wholesome goodness in each bite.
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Ingredients
- 8 oz rice noodles
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 2 tbsp lime juice
- 2 tbsp peanut butter
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 2 cups broccoli florets
- 3 green onions, chopped
- 1 cup roasted peanuts, chopped
- 1 cup fresh cilantro, chopped
- 1 cup water
- 2 tbsp neutral cooking oil
Directions
Step 1
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Step 2
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
Step 3
Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove from heat and set aside.
Step 4
In a small bowl, mix together soy sauce, sriracha, lime juice, peanut butter, sesame oil, brown sugar, minced garlic, grated ginger, and water to create the sauce. Stir until smooth and set aside.
Step 5
In the same skillet, heat the remaining tablespoon of neutral cooking oil over medium heat. Add red bell pepper, carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 6
Add the cooked tofu back into the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables, stirring to combine evenly. Cook for 2-3 minutes until heated through.
Step 7
Add the cooked rice noodles to the skillet, tossing gently to coat them in the sauce and mix them with the tofu and vegetables.
Step 8
Remove from heat and divide the noodle mixture into serving bowls.
Step 9
Top each serving with chopped green onions, roasted peanuts, and fresh cilantro. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2192.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2616.9 |
| Total Fat 168.4g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 10.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3434.6mg | 0% |
| Total Carbohydrate 185.3g | 0% |
| Dietary Fiber 52.1g | 0% |
| Total Sugars 49.4g | |
| Protein 136.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3382.7mg | 0% |
| Iron 31.9mg | 0% |
| Potassium 4464.4mg | 0% |
Source of Calories